Green Chile Grits

Categories: Bread, Sides
Yield: 8 servings

2 c Regular grits; not quick
6 c Water
1/2 ts Paprika; optional
1/2 ts Salt; to 1 tsp.
1 cn (6 oz) green chiles; diced
1 Jalapeno chile (or more);
-seeded & finely chop
1 ds Cayenne

For crockpot: Combine all ingredients in the crockpot and cook on low for
6-9 hours or on HIGH 2-3 hours, stirring occasionally. If cooking on HIGH,
add 1/4-1/2 cup more water if too thick.

Similar to polenta, you serve right away or you can refrigerate the mixture
in a buttered loaf pan for a few hours or overnight, unmold, slice and fry
in butter until browned. Serves 8

For microwave: Use different amounts of grits and water. If using grits,
follow directions on box. If using yellow cornmeal, like I did, use 3/4 cup
cornmeal to 2-1/4 cups water. The rest of the ingredients are the same. Put
the grits (or cornmeal) and water in microwaveable container. Put in a dash
of salt. Cook on HIGH uncovered for 3 minutes. Take it out and stir it. Add
the chiles and the spices and put on HIGH for another 3 minutes uncovered.

If frying later, take it and put it in the refrigerator. When ready to fry,
heat cast iron pan with 2 tbsp oil in the bottom. Heat untili quite hot and
put in the slices of grits (or cornmeal) and fry until lightly browned on
each side. Drain and serve under your entree - be it vegetable stew or
chili.

Serving Ideas : chili or stew

Recipe by: adapted from crockpot recipe at Miningco C/P List

Posted to CHILE-HEADS DIGEST by RST G on Apr 20, 1999,

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